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Summer Sunrise Juice

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It has taken me nearly six months to recover from a life threatening event with my son. Last week I made a commitment to do 365 days of yoga, and I’m giving myself an added boost with fresh pressed organic juices. I use a Jack LaLaine Juicer, but any juicer will work if you’re just starting out. Juicing is a way of getting a nutrient packed drink that’s easy to digest. Although I call this one my Summer Sunrise Juice, it tastes SO GOOD any time of the day. I especially like my cold juice while soaking in the tub…because I’m really a mermaid! 🙂

Summer Sunrise Juice

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Summer Sunrise Juice
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Recipe type: Beverage
Prep time: 
Total time: 
Serves: 4 cups
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free Anti-inflammatory, rich in vitamins A, B, C, D, E, and K.
Ingredients
  • 12 organic carrots
  • 2 large organic oranges, peeled
  • 2 inches turmeric root
Instructions
  1. With a juicer, slowly press oranges until juice is extracted into an appropriate size container for your juicer.
  2. Slowly add 12 carrots until juice is extracted.
  3. Slowly press a piece of turmeric root until juice is extracted.
  4. Using a spoon, stir juice to blend ingredients.
  5. Pour juice into 1-2 glass jars with lids.
  6. Refrigerate any juice that you do not drink.
  7. Juice can be stored in refrigerator for up to 3 days.

 

Peppermint Paleo Fudge

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This is one of my favorite raw recipes.  I love making this simple and delicious little Christmas treat every December! It’s dairy-free and packed with protein, which helps balance blood sugar when you’re indulging over the holidays.

Dairy-Free Paleo Fudge

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Peppermint Paleo Fudge
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Paleo, Raw, Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • 1 cup blanched almond flour*
  • ½ cup cacao powder
  • ½ cup coconut oil
  • ½ cup raw honey
  • 2-4 drops peppermint oil
Instructions
  1. In a small mixing bowl, combine all ingredients. Stir until smooth.
  2. Pour into an 8″x8″ dish.
  3. Place in refrigerator and let set for 1 hour.
  4. Once set, fudge can be cut into 1″ pieces.
  5. Store in freezer or refrigerator.
  6. Enjoy!
  7. *If you don’t have almond flour, raw blanched slivered almonds can be ground into a flour with a coffee grinder. Trader Joe’s has excellent prices.

 

Coconut Milk Chai Latte

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Cinnamon and Spice and Everything Nice!

coconut milk chai latte

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Coconut Milk Chai Latte
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Serves: 2 servings
 
Dairy-Free Caffeine-Free, Refined Sugar-Free, Soy-Free, Grain-Free, Gluten-Free The optional collagen promotes healthy joints, bones, skin, and cartilage.
Ingredients
  • 1 cup spring water
  • 2 Chai Rooibos tea bags by Yogi
  • 14 oz can light coconut milk, or 14 oz homemade coconut milk
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • 2 Tbsp honey
  • *optional: 2 Tbsp Great Lakes Collagen Hydrolysate (collagen joint care) Can be found on Amazon.com
Instructions
  1. In a sauce pan, boil 1 cup of spring water.
  2. Turn off heat and place two Chai Rooibos tea bags in water.
  3. Steep 4-6 minutes.
  4. Pour coconut milk into high speed blender.
  5. Add cinnamon and nutmeg to coconut milk.
  6. Remove tea bags from water and pour tea into blender with coconut milk.
  7. Add 2 Tbsp honey.
  8. Blend on high speed.
  9. *Optional: Add Collagen Hydrolysate and blend.(This is a tasteless non-congealing precursor of gelatin, and contains 20 amino acids for joint care, bones, skin, and cartilage). Can be found on Amazon.com
  10. Top with a sprinkle of ground cinnamon if desired.

Rosemary Chicken Soup

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Organic Rosemary Chicken Soup is one of my favorite soups during the fall and winter. I like to top it with toasted pumpkin seed oil, and crumble my garlic oregano crackers on top.
Rosemary Chicken Soup

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Rosemary Chicken Soup
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Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, SCD, GAPS Stage 1, Paleo
Ingredients
  • 1 organic gluten-free cooked rotisserie chicken, or 2 packages of organic chicken legs and thighs.
  • 6 large carrots
  • 1 large onion, quartered
  • 5 stalks celery
  • 1 large sprig of fresh rosemary, or 2 Tbsp dried rosemary
  • 1 Tbsp dried oregano
  • 1 Tbsp sea salt
  • 1 tsp white pepper
  • spring water, enough to cover chicken carcass and veggies
  • *Optional: Toasted Pumpkin Seed oil to drizzle on top of soup before eating.
Instructions
  1. Remove meat from rotisserie and set aside. Place carcass in large pot (OR) if using legs & thighs, place them in large pot.
  2. Add onion, celery, rosemary, oregano, salt, and white pepper.
  3. Add enough water to cover carcass and vegetables. Bring to a boil. Then turn down to simmer for 2 hours.
  4. After 2 hours, add whole carrots.
  5. Simmer for 45 more minutes.
  6. When cool enough, pour soup into a large bowl through a mesh strainer.
  7. Pull out carrots and set aside. Set broth aside.
  8. Discard anything else left in the strainer.
  9. Taste-test broth to see if it needs a pinch more sea salt.
  10. Chop reserved chicken into bite-size pieces (OR) pull chicken meat from bones if using legs & thighs.
  11. Slice carrots into coins.
  12. In glass Ball jars or old pickle jars, layer chicken and carrots until jar is full. Then, top off with broth.
  13. Continue filling jars with remaining chicken and carrots. Store any remaining broth up to 7 days, or save broth in freezer safe containers and freeze for later use.
  14. Once soup is cool, top jars with lids and refrigerate.
  15. Now you have something to pull out of the fridge during the week! All you have to do is pour contents of one jar into a saucepan. Heat and serve!

 

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I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible. All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. Learn More →
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Kid's Choice Beef Stew
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Ellie's Best Nut Milk Bag